You can use any flavor of preserves you choose. I love raspberry and it’s my site….so, these are RASPBERRY Thumbprints!
2 1/2 cups Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
2 sticks Butter, softened
2/3 cup Sugar
2 large Egg yolk(s)
1 teaspoon Vanilla
Preheat the oven to 350º. Lightly butter 2 large baking sheets.
In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks and vanilla.
Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
Pinch off the dough to form 1-inch balls.
Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger to create impressions in the center of each ball.
Fill each indentation with the preserves. Bake until golden brown, about 15-18 minutes.
Transfer the cookies to wire racks to cool completely.